MilkyLAB Dry Salt Device LAB 06
PRODUCTS
Mozzarella, Pizza Cheese, and Analogue Cheese.
TECHNICAL FEATURES
- This system distributes crystalline salt into the cooked flow in a percentage set in proportion to the quantity of product passing
- The cheese previously stretched is conveyed to a slide into the salting station
- The system consists of:
- A volumetric salt feeder including hopper, feeding auger, electronic- control speed drive, lump-crusher, and minimum salt level sensor
- Vibrating tray to guarantee a homogeneous distribution of salt on the product
- A salt feeder tray for homogeneous distribution of salt onto the product
- A flow acquisition unit for determining the quantity of product to be treated
- A PLC for controlling the system, complete with a panel for modifying the working parameters (percentage of salt) and reading the production data
- A support frame
- Feeding group at the forming station
- Structure constructed of AISI 316
- Compression roller rises on the dough
- This system distributes crystalline salt into the cooked flow in a percentage set in proportion to the quantity of product passing
- The system consists of:
- A volumetric salt feeder including hopper, feeding auger, electronic- control speed drive and minimum salt level sensor
- A salt feeder tray for homogeneous distribution of salt onto the product
- Heating salt pipe
- Auger Motor transport salt with inverter to regulate the flow rate
- The machine is supplied with an electrical control panel in Aisi 304 stainless steel/IP65 protection class
- A support frame
TECHNICAL DATA
Hourly Production: 3000 kg / h
Weight: 270 kg
Electric Power: 2 kw
Material: AISI 316 stainless steel
SANITIZATION
The machine is manufactured according to current regulations on hygiene and sanitization.